Subj : Japanese Chicken - 11
To   : All
From : Dave Drum
Date : Wed May 15 2024 04:43 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken Nanban
Categories: Poultry, Chilies, Herbs
     Yield: 2 servings

MMMMM------------------------TARTAR SAUCE-----------------------------
     1 sm Pickled gherkin
   1/2    Yellow onion
     1 lg Hard-boiled egg
   1/2 tb Lemon juice
     2 tb Japanese mayonnaise
     1 ts Sugar
   1/2 ts Tomato ketchup
       pn (ea) salt & pepper
   1/4 ts Dried parsley

MMMMM------------------------NANBAN SAUCE-----------------------------
     1 tb Sugar
     1 tb Soy sauce
 1 1/2 tb Rice or apple cider vinegar

MMMMM--------------------------CHICKEN-------------------------------
   300 g  Boned, skin-on chicken
          - thighs
       pn (ea) salt & pepper
     1 tb Cake flour
     1 md Egg
     2 tb Potato or corn starch
     2 tb Neutral cooking oil
     1 bn Chile threads; garnish
     4    (to 6) lettuce leaves; opt
          - to serve

 Start by finely dicing 1 small pickled gherkin, 1
 hard-boiled egg and 1 hard-boiled egg and placing them
 in a mixing bowl.

 Add 1/2 tbsp lemon juice, 2 tbsp Japanese mayonnaise, 1
 tsp sugar, 1/2 tsp tomato ketchup, ΒΌ tsp dried parsley
 and 1 pinch salt and pepper to the bowl.

 Mix until all the ingredients are evenly distributed.

 Transfer the tartar sauce to a sealable container and
 chill in the fridge until its time to serve.

 To make the nanban sauce, take a small bowl and mix 1
 tbsp sugar, 1 tbsp soy sauce and 11/2 tbsp rice vinegar
 together. Set aside for later.

 Cut 300 g boneless chicken thigh(s) into bitesize pieces
 and place them in a bowl. Add 1 pinch salt and pepper
 and 1 tbsp cake flour and mix until the chicken pieces
 are evenly covered.

 Crack 1 medium egg(s) into the bowl and mix until the
 chicken is fully coated in the egg.

 Add the 2 tbsp potato starch and mix until well
 incorporated and lump-free.

 Heat a pan on medium. Once hot, add 2 tbsp cooking oil
 and swirl it around until evenly coated. Add the chicken
 and fry for 3 minutes on each side.

 Once the chicken is cooked through, turn the heat down
 to medium-low, push the chicken to one side and wipe
 away the excess oil with kitchen paper.

 Add the nanban sauce and move the chicken around the pan
 until each piece is fully coated.

 Once the sauce is slightly thickened and glossy, remove
 the pan from the heat.

 Arrange 4-6 lettuce leaves on a serving plate (optional)
 and make a mountain of chicken in the middle.

 Top with a generous amount of tartar sauce and 1 bunch
 chili threads for decoration.

 By Yuto Omura, Miyazaki, Japan

 Makes: 2 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

MMMMM

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